Here's a great recipe for a roasted leg of lamb that is simple, quick and delicious.  The recipe, "Roasted Lamb with Zinfandel", by Summit Lake Vineyards (Angwin, CA) encrusts a leg of lamb with fresh herbs using reduced Summit Lake Zinfandel.  The result is a visually appealing and appetizing meal for a small gathering or family meal.

Herb Encrusted Roasted Zinfandel Lamb

Serves 6

• 1 Leg of Lamb
• 1 Bottle Summit Lake Zinfandel
• 1 large bunch of Herbs (Tarragon or Chervil)
• Salt and Pepper
• Olive Oil

1. "Muscle Out" the leg of lamb.  This means removing the lean muscles intact from the bones and removing all the sinew and fat.  You should be working with lean, trimmed pieces of meat.

2. Reduce the bottle of zinfandel on a very low simmer until it is reduced to between one and two fluid ounces of thick syrup, about 2 hours. Allow the wine reduction to cool.

3. Chop the herbs very fine.

4. Three hours before you are ready to cook (the meat should be cooked when it is going to be served, now hours before), pat the meat dry of moisture, and using a pastry brush, "paint" the meat with the zinfandel reduction.  Once the meat is thoroughly coated with the Zinfandel reduction, roll the meat in the chopped herbs.  Store the meat, lightly covered with plastic, in the refrigerator until you are ready to cook.

5. When you are ready to cook, season the meat with salt and pepper.  Sear the meat on all sides in a very hot (as opposed to too hot) heavy pan with olive oil.  Place the seared meat on a rack in a roasting pan and place in a preheated oven until the meat is cooked to your preferred doneness.  Remove the meat from the oven and allow it to rest at room temperature for a third of the time it spent in the oven.  Slice the meat and serve it with vegetables and potatoes.

If you want a sauce:  Since the wine is in the meat, and the meat is so attractive without a sauce, any sauce is optional.  However, if you want to make a sauce, here is a good method.  Buy or make some veal stock.  Bring the stock to a boil for at least 8 minutes to partially sterilize it.  Brown some lean meat scrapes (the same meat that is being used in the dish) over medium high heat in a little oil.  Deglaze the pan of meat scrapes with the Zinfandel you will be serving with the dish, and add the veal stock.  Add the stems of the herb used with the lamb.  Reduce until it's of sauce consistency.

Serve with Summit Lake Zinfandel.

About Summit Lake Zinfandel

"Summit Lake consistently produces one of California's best Zinfandels" - Dan Berger Wine Enthusiast

"These wines age beautifully" - Robert Parker

The vineyards atop Howell Mountain are known for the reds.  Raspberries, subtle anis, cracked black pepper and chocolate abound in voluminous proportions of 100% Zinfandel fruit. Drink now to 2020.

About  Summit Lake Vineyards & Winery

Summit Lake Vineyards is a small, family owned and operated winery located on Howell Mountain since 1971, specializing in unique Howell Mountain wines.  Our annual production currently is only about 1200 cases total, with the most going to 100% Howell Mountain Zinfandel...perfect for BBQ season!  We also make a small amount of Cabernet Sauvignon and Zinfandel Port.